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Spicy Beef Tostadas

Spicy Beef Tostadas

with Guacamole and Cheese

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Tostadas are simply toasted tortillas. It makes them deliciously crispy! We've given you more tortillas here than you need for the recipe and we hate the thought of them going to waste. Why not make your own tortilla chips with what's left? Just cut them into triangles, drizzle with oil and season with salt, black pepper and any other spices you fancy before baking in the oven until crunchy. Enjoy!

Tags:Extra spicy
Allergens:Cereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

1 unit(s)

Garlic Clove

1 unit(s)

Yellow Pepper

1 tin(s)

Red Kidney Beans

1 bunch(es)

Coriander

250 grams

Minced Beef

1.5 tsp

Mexican Spice

1 tin(s)

Tinned Plum Tomates

½ unit(s)

Beef Stock Pot

2 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing Gluten)

30 grams

Mature Cheddar Cheese

(ContainsMilk)

1 unit(s)

Avocado

½ unit(s)

Lime

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3004 kJ
Energy (kcal)718 kcal
Fat36.0 g
of which saturates10.0 g
Carbohydrate48 g
of which sugars19.0 g
Protein47 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C. Halve, peel and chop the onion into roughly ½cm pieces. Peel and grate the garlic (or use a garlic press). Halve, then remove the core from the yellow pepper and chop into 1cm chunks. Drain the kidney beans in a colander and rinse under cold running water. Roughly chop the coriander (stalks and all).

2

Put a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the beef mince. Cook until browned, 5-6 mins. TIP: Heating the oil before adding the meat means the beef will fry and not stew.

3

Once the beef has browned, add the onion and pepper to your pan. Cook until soft, 5 mins. Add the garlic and Mexican spice and stir everything together. Cook for 1 minute more. Add the plum tomatoes and the beef stock pot. Stir to make sure it's dissolved.

4

Add the kidney beans. Bring the mixture to the boil, then lower the heat and simmer gently until thick and tomatoey, 10-15 mins. Taste and add salt and black pepper if necessary.

5

Meanwhile, spread the tortillas in a single layer on a lightly oiled baking tray. Drizzle over a little more oil and season with salt and black pepper. Pop them on the top shelf of your oven and bake for 3-5 mins. Keep an eye out - you want them to be golden and crispy but not burnt! Once cooked, remove from your oven and lay on some kitchen paper to absorb any excess oil.

6

Grate the cheddar cheese. Slice the avocado in half vertically and twist apart. Remove the stone and scoop the flesh into a small bowl. Add most of the coriander, a good squeeze of lime juice and a generous pinch of salt. Mash with a fork. You've just made guacamole! Lay one tortilla on each plate, pile it high with beef, sprinkle on the cheese and remaining coriander and finish with a dollop of guacamole. Tuck in!